Chicken simmered in a complex peanut sauce tinged with the earthy color and flavor of atsuete (annatto) seeds and thickened with toasted rice flour makes for a deliciously different stew that needs nothing more than a large bowl of rice to sop up the abundant sauce. Add a steamed or sautéed vegetable to complete the meal.

2 lbs chicken breast, skin removed

11⁄2 cups Chicken Stock

2 green onions (scallions), chopped

2 cloves garlic, minced

1 Thai small chile, chopped

2 tbsp coarsely ground roasted peanuts

2 tbsp creamy peanut butter

1 tbsp fish sauce

1 tbsp chopped fresh coriander leaves (cilantro)

1 tbsp rice wine

1 tbsp rice flour

1 tbsp olive oil

2 tsp coconut vinegar

1 tsp annatto seeds

1. Heat the olive oil in a large sauté pan over medium heat. Add the annatto seeds to the pan.

2. Cook and stir for 4 to 5 minutes until the oil becomes rust-colored. Use a spoon to remove and discard the seeds.

3. Increase the heat to medium-high. When the oil is smoking, add the chicken breast, being careful not to overcrowd the pan.

4. Brown the chicken breast on both sides, 4 to 5 minutes per side. Remove the chicken from the pan and set on a plate.

5. Add the green onions (scallions), garlic, and chile to the pan. Sauté for 1 minute, being careful not to burn the vegetables.

6. De-glaze the pan with rice wine and vinegar, scraping any browned bits off the bottom.

7. Dissolve the rice flour in a large cup with the chicken broth. Add to the pan with the peanut butter and fish sauce.

8. Return the chicken breasts to the pan. Simmer the chicken uncovered for 20 to 25 minutes until the sauce thickens and the chicken is fully cooked.

9. Transfer the chicken to a serving dish and pour the sauce on top. Sprinkle the fresh coriander leaves (cilantro) and ground peanuts as a garnish.